Never let your pasta go sauce-less again!
This basic marinara sauce recipe will become your new favorite addition to any Italian meal! It makes a large batch, perfect for freezing. Plus, this quick marinara sauce can be used in a limitless number of different ways. Prepare a batch on Sunday night, and use some for lasagna or a baked pasta casserole. Freeze the rest and thaw for an easy marinara sauce-covered spaghetti dinner later in the month. The possibilities are limitless!
Use this quick marinara sauce recipe on our Skinny Spaghetti, Baked Chicken Parmesan, or Super Veggie Lasagna.
How to Make and Freeze Marinara Sauce
Ingredients
- 2 tablespoons olive oil
- 3 yellow onions medium, chopped
- 4 garlic cloves minced
- 2 tablespoons balsamic vinegar
- 84 ounces no-salt-added crushed tomatoes cans
- 3 tablespoons basil fresh, thinly sliced or substitute 1 tablespoon dried basil
- 1 tablespoon oregano fresh or substitute 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- Heat oil in a large stockpot or Dutch oven over medium heat.
- Add onion, and cook, stirring frequently, 6 minutes, or until tender.
- Add garlic, and cook, stirring constantly, 30 seconds.
- Add vinegar, and cook 1 minute.
- Add tomatoes, basil, oregano, salt, pepper, and crushed red pepper flakes, if desired.
- Increase heat to medium-high, and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for at least 1 hour, or until thickened.
Nutrition Information
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How to Make and Freeze Marinara Sauce
Ingredients
- 2 tablespoons olive oil
- 3 medium yellow onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 3 (28 oz) cans no-salt-added crushed tomatoes
- 3 tablespoons thinly sliced fresh basil (or substitute 1 tablespoon dried basil)
- 1 tablespoon chopped fresh oregano (or substitute 1 teaspoon dried oregano)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
Instructions
- Heat oil in a large stockpot or Dutch oven over medium heat.
- Add onion, and cook, stirring frequently, 6 minutes, or until tender.
- Add garlic, and cook, stirring constantly, 30 seconds.
- Add vinegar, and cook 1 minute.
- Add tomatoes, basil, oregano, salt, pepper, and crushed red pepper flakes, if desired.
- Increase heat to medium-high, and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for at least 1 hour, or until thickened.
Freezing Instructions:
Cool sauce to room temperature, and ladle into plastic containers or zip-top freezer bags. We recommend freezing in 3-cup portions, which is equivalent to 6 servings of sauce, or in 1-cup portions for a smaller household. Store in freezer up to 4 months.
Thawing and Reheating Instructions:
Thaw sauce in refrigerator overnight. Alternatively, place frozen sauce in a saucepan over medium heat, and stir occasionally until sauce comes to a simmer. Sauce can also be thawed in microwave until heated through.
Mix-Ins and Variations:
- Add chopped, roasted vegetables or sautéed mushrooms for a chunkier sauce.
- Stir nonfat plain Greek yogurt in warm sauce to create a creamy texture and add a boost of protein.
- Puree sauce with roasted red peppers.
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Do you know how many ounces or pounds the total yield is on this recipe? Thanks!
Natalia, We don’t calculate the yield in weight.